Bok Choy, Chickpea, Tomato Stew with Homemade Tortilla Chips and Gouda

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I keep seeing pictures of America UNDER SNOW and thinking "um, can we have like -20 of those degrees?" because I am *HOT* over here. Rainy season lasted all of two days — which was glorious and thunderstormy — and now it's hot as heck again. I'm sure that won't last, but ... COME ON! Despite the hot temps, and the fact that I'm sitting here in my undies trying not to sweat all over my computer, I've been craving some soup. Maybe it's Pinterest and it's ALL THE FALL THINGS that I keep drooling over. Throwing together a soup not only produces a comforting, hearty meal: it's healthy, it's easy, and it's totally adaptable. You know what that'd be good for? A dinner party.

I'm assuming more than a few of you have some events lined up for next week. Amiright? I'm sure I'm right. Maybe you even have family coming in on Wednesday, and you're going to wake up Wednesday thinking 'OMG I FORGOT I HAVE TO COOK DINNER T.O.N.I.G.H.T!" because, duh, Thursday kinda steals the show. I know at my house, where Thanksgiving is a 20-person ordeal (minus two this year! My first time EVER missing Thanksgiving with my family! Booo!), meals are mapped out from Wednesday through Sunday. Seriously. Every meal is planned. I'm making my family sound like a very OCD situation... But actually I'm just proud of our organization. Good job, Family!

IF you're not in a 100% planned out situation: I've got your back. COOK AN EASY STEW! It's vegetarian. It doesn't need many ingredients. It's FLAVORFUL as all get out (seriously, I surprised myself). It's quick. It's healthy. It's something your parents, upon visiting you for your first time hosting Thanksgiving, might actually say "Wow, you're an adult." I'm not sure I've actually reached that moment yet, but when I do: I'm making this soup. PUT IT ON THE CALENDAR, FOLKS! Maybe in like, three years. 29 seems like a decent age to become an adult. Don't hold me to that...

One thing I have to come clean on about this soup: the tortilla chips aren't *totally* homemade. I mean, I made them into chips. But they started as tortillas. That were made by magical little elves at the grocery store. {I'm pretty sure that's not how tortillas are really made, but we're gonna roll with it.} You COULD start with homemade tortillas, but I'm not gonna instruct you on that one at the moment. This is a handy little trick though, if you ever run out of chips and are craving chips and guac (um, like every second of every day of every week of every month. just me? NOT just me!) and happen to have tortillas on hand. It's not really very impressive: just cut 'em up, and either bake them with plenty of oil OR (if you don't have an oven, like moi) pan fry 'em. Easy. Quick. TASTY. They're so good. I made the mistake of making these before I made the soup... and they nearly didn't make it until the soup was done. Destination BELLY.

If, in the next six weeks of holiday madness, you find yourself needing an easy peasy soup recipe: come back here. This will calm you down and fix all your problems. Also, you may relate to these completely wacky videos Corelle made about hosting dinner parties — and their potential irritants (err, guests?). Have a watch, calm down, and be grateful that your guests are *hopefully* not quite this eccentric! Or, maybe these guests look pretty tame compared to yours — in which case you should leave a comment detailing their hilarity. ENJOY! {Here are videos two and three if you need more!}

Bok Choy, Chickpea, Tomato Stew with Homemade Tortilla Chips and Gruyere

• Author: by Mary

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Ingredients

Units USM Scale 1x2x3x

• 1 tsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 2-3 cups vegetable stock
• 2 14-oz cans cooked chickpeas* (drained and rinsed)
• 1 14oz can diced tomatoes, with liquid
• ¾ tsp ground coriander
• ⅛ tsp ground cloves
• 4 large flour tortillas
• 3 Tbsp cooking oil
• ¼ tsp white pepper
• ½ tsp salt, more to taste
• 2 handfuls baby bok choy, or large bok choy cut into smaller pieces
• 2 green onions, chopped into ¼" segments
• gouda or sharp cheddar cheese for topping (1 cup grated should be enough)

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Instructions

1. Add the olive oil to a large soup pot over medium heat, and when heated add the onion. Cook for one minute before adding the garlic. STIR!
2. Cook until the onions are translucent before adding the vegetable stock. Start with two cups, and work your way up to three or four (later, once the chickpeas and tomatoes are added), depending on the texture you want in the soup.
3. Add the chickpeas, tomatoes, ground coriander, and cloves. Bring to a simmer and let cook for 10 minutes.
4. Meanwhile, cook the tortilla chips. Cut the tortillas into wedges. Heat the oil in a large skillet over medium-high heat, then add the tortilla wedges in batches. Cook until golden on one side, then flip and cook until golden on both sides. Remove and set aside.
5. Add more broth to the stew, if needed, along with the pepper and salt.
6. Add the bok choy five minutes before you're finished cooking — you want it to fully wilt and cook, but not overly so. When it's fully cooked, remove from heat and serve with green onions, grated cheese and chips.

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Notes

I have made this recipe using uncooked chickpeas with great success! Soak the chickpeas in ample cold water overnight, or at least for four hours. Rinse and drain. Then, add the soaked chickpeas along with an extra two cups of water after the onions are translucent. You'll need to let this simmer along, adding more liquid if necessary, for about 2.5 hours. After two hours, I added the tomatoes. Once the beans are 95% done, proceed with the recipe as detailed above.